Bratwurst Potato Skillet

3 medium red potatoes
1 pound fully cooked bratwurst or Polish sausage, cut into 1/2-inch slices
2 teaspoons thinly sliced green onion
1-1/2 teaspoons vegetable oil
1-1/2 cups white wine or chicken broth
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon sugar
1 tablespoon Dijon mustard
3 teaspoons minced fresh parsley, divided
3 teaspoons snipped chives, divided
1 to 2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg yolks, lightly beaten

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Cool slightly; cut into cubes and keep warm.

In a large skillet, saute sausage and onion in oil until lightly browned; drain. Stir in wine or broth, thyme and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Remove sausage; keep warm. Stir sugar, mustard, 1-1/2 teaspoons parsley, 1-1/2 teaspoons chives, vinegar, salt and pepper into pan juices; heat through. Whisk a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir until thickened and bubbly. Stir in sausage and potatoes; heat through. Sprinkle with remaining parsley and chives.

Yield: 3-4 servings